Description
This comforting Lemon Chicken Soup recipe features tender chicken breasts simmered with fresh vegetables, aromatic herbs, and a bright splash of lemon juice. Perfect for chilly days or when you need a soothing, hearty soup, this dish offers a lovely balance of flavors and textures, with orzo pasta to add a satisfying bite.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 2 cups diced carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic (about 3 cloves)
Seasonings & Herbs
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 2 bay leaves
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 1 cup dry orzo pasta
- ½ cup fresh squeezed lemon juice
Instructions
- Prepare the Vegetable Base: In a large pot, heat the olive oil over medium-high heat. Add the diced carrots, chopped onion, celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften and become fragrant.
- Add Seasonings and Chicken: To the sautéed vegetables, add black pepper, dried parsley, dried thyme, salt, bay leaves, chicken breasts, and chicken broth. Stir all ingredients together to combine.
- Bring to a Boil and Simmer: Cover the pot and bring the soup to a boil, which should take around 10 minutes. Once boiling, reduce the heat to medium and let it simmer for 15 minutes, stirring occasionally to ensure even cooking.
- Remove Chicken and Bay Leaves: After simmering, turn the heat back to medium-high. Carefully remove the chicken breasts and set them aside. Discard the bay leaves from the soup.
- Cook the Orzo: Add the orzo pasta directly into the pot. Cook the orzo for half the recommended time according to the package instructions, stirring occasionally.
- Shred the Chicken: While the orzo cooks, use two forks to shred the cooked chicken breasts into bite-sized pieces.
- Combine and Finish the Soup: Once the orzo is partially cooked and the heat is turned off, add the shredded chicken and fresh lemon juice to the pot. Stir everything together well. The pasta will continue cooking slightly as the soup cools.
- Optional Pasta Tip: For firmer pasta, cook the orzo in a separate pot and add it to individual bowls when serving.
- Crockpot Variation: Sauté the vegetables in olive oil as above. Transfer them along with the seasonings, chicken, and broth to the crockpot. Cook on low for 8 hours or on high for 4-6 hours. Prepare the orzo separately. Before serving, shred the chicken and add it, cooked orzo, and lemon juice to the crockpot. Stir to combine.
- Instant Pot Variation: Use Sauté mode to cook the vegetables in olive oil for 5 minutes. Add seasonings, chicken, and broth. Seal the lid and pressure cook on ‘Soup’ or Pressure Cook setting for 12 minutes. Quick release pressure, then remove chicken and bay leaves. Shred chicken, add cooked orzo and lemon juice back into the pot, and stir well before serving.
Notes
- Use low sodium chicken broth to control the salt level and enhance the soup’s flavor.
- You can swap orzo with other small pasta shapes like acini di pepe or small shells.
- Adjust lemon juice according to your taste preference for more or less tanginess.
- For a richer soup, add a few tablespoons of heavy cream or Greek yogurt at the end (optional).
- If cooking pasta separately, make sure to add it just before serving to keep it from getting mushy.
- Leftovers keep well refrigerated for 3-4 days and freeze well for up to 2 months.
